Below is a list of all known varieties for Peruvian Aji. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Ají Arnaucho | A rare, elongated, medium-hot *C. baccatum* heirloom from northern Peru. It has a complex, strong floral and citrus aroma, highly prized in the region for fresh sauces. |
| Ají Cerezo | A small, round, cherry-shaped *C. baccatum* cultivar. It has a mild-to-medium heat and a very pronounced sweet, fruity flavor, used primarily for pickling and garnishing. |
| Ají Cerezo (C. baccatum) | A small, round, cherry-shaped, low-heat *C. baccatum*. Used primarily for pickling whole or for garnishing, due to its appealing look and mild, sweet crunch. |
| Ají Charapita | A tiny, extremely hot wild pepper from the Peruvian Amazon (*C. chinense* or *C. frutescens*), known for its tropical, fruity flavor. Used sparingly due to its high heat, often for flavoring vinegars and specialty sauces. |
| Ají Cito | A small, bright yellow *C. baccatum* variety, often confused with the Ají Limo. It has a slightly milder heat than the Limo, with a pronounced citrus and tropical fruit flavor. |
| Ají Cristal | A beautiful, cone-shaped, translucent-yellow *C. baccatum* from Peru. It is known for its medium heat and exceptionally clean, bright, tropical fruit flavor. Used fresh in ceviche and salsas, or pickled. |
| Ají Cuscoense | A regional cultivar of *C. baccatum* grown in the Cusco region of Peru. It is known for its milder heat and sweet, tangy fruit flavor, often used in regional stews and marinades. |
| Ají Limo (Smoked) | The Aji Limo (C. chinense) pepper that has been smoked and dried. This process intensifies its heat and converts its sharp citrus notes into a smoky, deeper tropical flavor, used in high-end Peruvian cooking. |
| Ají Limón (C. baccatum) | While *C. chinense* is the classic "Aji Limón," this *C. baccatum* version is slightly milder and longer, offering a more vegetal, bell pepper-like flavor alongside its characteristic citrus notes. |
| Ají Mirasol | The **dried form** of the fresh Ají Amarillo (C. baccatum). *Mirasol* means "looking at the sun," referring to how it is dried, resulting in a complex fruity, earthy, and sun-drenched flavor used for base pastes. |
| Ají Pacae | A thin-walled *C. baccatum* variety known for its low-to-medium heat and subtle, delicate sweetness. It is typically used fresh in a manner similar to Bell Peppers, valued for its crispness. |
| Ají Panca | A Peruvian *C. baccatum* variety that is harvested red and dried. It is very mild (1,000–1,500 SHU) with a deep, earthy, berry-like, and **smoky-sweet** flavor, essential for Peruvian stews and *anticuchos*. |
| Ají Rococito | A small-fruited variety of Rocoto (*C. pubescens*) that is slightly milder and easier to cultivate than the standard type. It retains the dark seeds and thick walls, used in sauces and salsas. |
| Ají Rocoto (Red) | The common red color variant of the thick-walled Rocoto (*C. pubescens*). It possesses the highest heat and most developed, juicy flavor, used in stuffed rocotos and fresh pastes. |